Chicken Couscous with Vegetables

I spent a day in the Emergency Room this week, with him alternating between sitting next to the bed holding my hand and draping himself across the top of the gurney with a protective arm around me while he tried to get some sleep. So some meals that were planned for this week got scratched, and this meal got turned into something really simple.

• 1 package Near East Parmesan couscous
• 1 package diced cooked chicken
• 1/4 C frozen peas
• 1/4 C frozen corn

Robyn's notes: instead of proper instructions, just notes for this one, because I rarely make my parmesan couscous "as directed on package". Couscous is the one and only food item I can always eat, no matter how sick I am, but standing over a stove or doing more than one step of preparation when I've just gotten out of the hospital just won't work. So, long ago I discovered that I can do it an easier way. I can only say that this works with Near East brand Parmesan couscous. When I'm making any other kind or brand, I follow the instructions.

In 2quart microwave safe dish with lid, combine couscous, contents of seasoning package, 2 tsp butter, and 1 1/4 C water. Add chicken. Cover, microwave on high for 6 minutes. Let stand for 2-3 minutes, fluff with a fork. For this recipe, since it was going to be reheated after sitting in a fridge for a couple hours, I added the frozen peas and corn to the prepared couscous and chicken, covered, and placed in the fridge.

I didn't have veggies in mine, and he and I love couscous with or without chicken. He thought it was kinda blah with the veggies, though.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Baked Potato Soup w/ Broccoli & Cheddar

• 1 baked russet potato
• 1 1/2 C low-fat milk
• 1 C chopped broccoli, cooked or frozen
• 1/4 C shredded cheddar cheese
• salt and pepper to taste

1. Cut the potatoes into chunks and combine them with the milk in a blender. Process the mixture until smooth. Add the broccoli and process, pulsing the motor on and off, until the broccoli is coarsely pureed. You should still be able to see tiny broccoli buds.
2. Transfer the mixture to a heavy 2quart saucepan and bring to a simmer over medium heat. Remove the soup from the heat, then stir in the Cheddar, salt and pepper. Serve hot.

Robyn's notes: this looked really nasty because it was kept in fridge overnight and reheated. So it had turned a murky purplish black colour across the top. But once stirred up that was no longer visible and he said it was really good, "make again" good. So I guess it must've been! For myself, I made Potato and Cheddar Soup, see August 16th entry, although this time I left out the onion. Only 3 stars because I have to make a whole separate version for myself, which is time-consuming.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Smoked Turkey & Fruit Salad

• 2 Tbsp slivered almonds
• 1/4 C nonfat plain yogurt
• 2 Tbsp prepared mustard
• 1/4 tsp dried tarragon (optional)
• pepper to taste
• 1 C diced smoked or roast turkey breast
• 1/2 C diced celery
• 1 C seedless red or green grapes
• 2 Tbsp finely chopped fresh parsley

1. Place the almonds in a microwave safe custard cup or small bowl. Microwave on high power for 1 minute, stir, then cook for another minute on high. Set the almonds aside.
2. In a medium mixing bowl, whisk together the yogurt, mustard, tarragon (if using) and pepper. Add the turkey, celery, grapes, and parsley; toss well. Sprinkle with the almonds.
3. Cover the salad and chill for several hours to blend the flavors.

Robyn's notes: I didn't use tarragon or parsley, and since I'm not fond of the taste of mustard I got French's honey flavoured mustard. Not honey-mustard, but a slightly better taste just for me. For the turkey, I went to the grocery deli counter and asked for a thick cut of turkey. The girl asked how thick, I said approx 1/4 inch, and she took care of the rest. He really liked this one, and it was fast.